ounce of citric acid and one drachm of car-
honate of potassia, and dissolve them in a quart
uf water. Digest the solution on the peel of
half an orange until it is sufficiently flavoured.
Add white sugar or Narbonne honey till the
proper degree of sweetness is arrived at. Or,
in place of the orange-peel, take five or sLx
drops of oil of orange-peel with half a fluid
oimee of tincture of orange-peel.
Orange Liqueur. — Stick haK a dozen
cloves into a fine Seville orange, put it into
an earthen jar with one pint and a half of
rectified spirits, or best gin, and leave it for a
month. Boil one pound and a quarter of loaf
sugar quickly with half a pint of water, pom-
it into the syrup, and leave it for another
month. Filter the liqueur through blotting-
paper, pour it into bottles, cork securely, and
store for use. Probable cost, exclusive of the
spirit, 7d. Sufficient for nearly three pints of
liqueur.
Orange Liqueur (another way). — Take
the thin rind of two Seville oranges, and put it
into an earthen jar with a pinch of saffron and
a pint and a half of best gin. Leave it in a
warm place for a week, then add half a pound
of sugar, boUed to a sjTup, with a quarter of
a pint of water✪ Orange Liqueur, and let it remain four weeks
longer. Filter the liqueur through blotting-
paper, and bottle for use. Probable cost, ex-
clusive of the spirit, 5d. Sufficient for a quart
of liqueur.
Orange Marmalade. — Orange marma-
lade should be made at the end of March or
the beginning of April, as the Seville oranges are
then in perfection, and it should bo remembered
that large oranges with clear skins are the best
for the purpose. The proportion of sweet and
bitter oranges must be regulated by individual
taste. As a general rule, however, nine St.
^lichael's oranges and two lemons may be put
with every dozen of Seville oranges.
Orange Marmalade (an easy method).
—Take equal weights of oranges and loaf sugar.
Put the oranges whole into a preserving-pan,
cover them with cold water, and bring them to
the point of boiling. Pour off the liquid, put
fresh water with the fruit, and boil gently
until the rinds of the oranges can be easily
pierced with the head of a pin. Drain the
oranges, and cut them — skin, pulp, and every-
thing— into very thin slices ; remove the pips,
and thi'ow the fruit into a preserving-pan with
half a pint of the water in which the oranges
were last boiled to every pound of fruit, and
half the sugar which is to be used. Simmer
gently for thirty minutes, then add the re-
mainder of the sugar, and boil twenty minutes
longer, or until the marmalade jellies. Pour it
into jars, and when cold cover and store for
use. Probable cost of Seville oranges, os. or 6s.
per hundred.
Orange Marmalade (another way).—
Weigh the oranges before boiling them, and
allow two pounds of loaf sugar to every
pound of fruit. Boil in plenty of water until
they are so soft that the skins can be easily
I'iercud, then tb-ain, and skin them. Carefully
✪ Orange Marmalade (Easy Method)
Page 1031 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ounce of citric acid and one drachm of carbonate of potassia, and dissolve them in a quart uf water. Digest the solution on the peel of half an orange until it is sufficiently flavoured. Add white sugar or Narbonne honey till the proper degree of sweetness is arrived at. Or, in place of the orange-peel, take five or six drops of oil of orange-peel with half a fluid oimee of tincture of orange-peel.
Orange Liqueur. — Stick haK a dozen cloves into a fine Seville orange, put it into an earthen jar with one pint and a half of rectified spirits, or best gin, and leave it for a month. Boil one pound and a quarter of loaf sugar quickly with half a pint of water, pour into the syrup, and leave it for another month. Filter the liqueur through blottingpaper, pour it into bottles, cork securely, and store for use. Probable cost, exclusive of the spirit, 7d. Sufficient for nearly three pints of liqueur.
Orange Liqueur (another way). — Take the thin rind of two Seville oranges, and put it into an earthen jar with a pinch of saffron and a pint and a half of best gin. Leave it in a warm place for a week, then add half a pound of sugar, boiled to a sjTup, with a quarter of a pint of water, and let it remain four weeks longer. Filter the liqueur through blottingpaper, and bottle for use. Probable cost, exclusive of the spirit, 5d. Sufficient for a quart of liqueur.
Orange Marmalade. — Orange marmalade should be made at the end of March or the beginning of April, as the Seville oranges are then in perfection, and it should bo remembered that large oranges with clear skins are the best for the purpose. The proportion of sweet and bitter oranges must be regulated by individual taste. As a general rule, however, nine St. Michael's oranges and two lemons may be put with every dozen of Seville oranges.
Orange Marmalade (an easy method). —Take equal weights of oranges and loaf sugar. Put the oranges whole into a preserving-pan, cover them with cold water, and bring them to the point of boiling. Pour off the liquid, put fresh water with the fruit, and boil gently until the rinds of the oranges can be easily pierced with the head of a pin. Drain the oranges, and cut them — skin, pulp, and everything— into very thin slices ; remove the pips, and thi'ow the fruit into a preserving-pan with half a pint of the water in which the oranges were last boiled to every pound of fruit, and half the sugar which is to be used. Simmer gently for thirty minutes, then add the remainder of the sugar, and boil twenty minutes longer, or until the marmalade jellies. Pour it into jars, and when cold cover and store for use. Probable cost of Seville oranges, 5s. or 6s. per hundred.
Orange Marmalade (another way).— Weigh the oranges before boiling them, and allow two pounds of loaf sugar to every pound of fruit. Boil in plenty of water until they are so soft that the skins can be easily I'iercud, then tb-ain, and skin them. Carefully
Records on this page
Orange LiqueurOrange Marmalade (Easy Method)Orange Marmalade (Another Way)